This recipe is on Wicked Good Kitchen and it lives up to the blog's name! The recipe is for blueberry, but I used a mix of blueberries and raspberries and it worked great. This dish just may or may not be almost completely devoured already at my house. I really like that the "biscuit" topping tastes more like a sugar cookie than a biscuit.
Best Ever Berry Cobbler
For the Blueberry Filling:
6 c. fresh berries, sorted, rinsed and dried
1 c. sugar
2 t. freshly grated lemon zest
3 T. flour
For the Buttery Biscuit Crumble Topping:
1 c. plus 5 T. flour
6 T. granulated sugar
1½ t. baking powder
¼ t. salt
6 T. unsalted butter, chilled & cut into bits
1 large egg, slightly beaten
1 t. pure vanilla extract
1 T. sugar
½ t. ground cinnamon, optional
¼ t. freshly ground nutmeg, optional
Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly butter 10-inch round quiche plate, pie plate or 2-quart baking dish.
Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream, if desired.